Ingredients
Scale
- 2 1/2 cups Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tsp Pumpkin Pie Spice
- 3/4 cup Sugar
- 3/4 cup Brown Sugar
- 1 cup Pumpkin Puree
- 1/2 cup Oil
- 1 Egg
- 1 1/2 tsp Vanilla
- 4 oz Cream Cheese, Softened
- 1/4 cup Butter, Softened
- 2 tsp Vanilla
- 2–3 cups Powdered Sugar
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a small bowl, whisk together flour, baking soda, baking powder, and pumpkin pie spice.
- In a large bowl, beat together sugar, brown sugar, pumpkin puree, and oil until combined.
- Add the egg and vanilla to the mixture and beat until smooth.
- Slowly incorporate the dry ingredients into the wet ingredients until well combined.
- Scoop out 1 1/2 tbsp portions of dough onto the prepared baking sheet, leaving space for spreading.
- Bake for 10 minutes and let sit for a few minutes before transferring to a cooling rack.
- For the filling, beat together softened cream cheese and softened butter until smooth.
- Add vanilla and 1 cup powdered sugar, mixing well. Adjust the consistency by adding more powdered sugar if necessary until spreadable.
- Spread the filling on the flat side of one cookie and sandwich it with another cookie, flat side down.
Notes
Ensure the cream cheese is at room temperature for easy mixing.
The whoopie pies can be stored in an airtight container at room temperature for up to three days.
Feel free to sprinkle a little cinnamon on top for added flavor.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 220
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg